Big bucket of grape juice

Last week the 5-gal bucket of Chenin Blanc juice came in. I waited for it to warm up to 60 degrees, rehydrated the yeast and pitched.

The juice didn’t smell at all how I expected it would, it had a very mineral smell. The taste was great however, and now that it’s fermenting it smells very clean and floral with citrus notes. Looking forward to this!

Brewlog: Basic Orange Blossom Traditional

this is ending up as my go-to basic off-dry mead.

12lbs Orange Blossom honey

2lbs Buckwheat honey

water to 5 gallons

8g DV-10

Go-Ferm, Fermaid-O

American Medium Toast oak cubes

 

7.9.2014

rehydrate yeast per instructions, add to Go-Ferm slurry

mix must to SG of 1.10

pitch yeast, aerate like crazy

cover bucket with a sanitized towel

 

Brewlog: Mixed-berry Melomel

Everyone makes a mixed berry mel, right? This was my first attempt at it.

Costco Clover honey

6lbs frozen blueberries

6lb Cascadian Farm Antioxidant Blend

.75 gallons Vintener’s Havest Black Currant

8oz dried elderberries

1lb dried apricots

1lb dried figs

handful of raisins

15g RC-212

Go-Ferm

Fermaid K, DAP

 

1.6.2014

defrost frozen fruit in a bucket overnight, covered with a towel

1.7.2014

rehydrate yeast, add to Go-Ferm slurry

mix wildflower honey and water to 6 gallons, SG 1.14

pitch yeast

aerate like mad

add fruit in a sparging bag

cover with sanitized towel

 

1.8.2014

at lag phase add 3g Fermaid K, 3g DAP

1.9.2014

add another 3g Fermaid K and 3g DAP

1.12.2014

at 1/3 sugar break add another 3g DAP

1.17.2014

SG 1.08

transferred to a 6.5gal carboy with airlock

1.30.2014

SG 1.04

2.10.2014

SG 1.03

4.09.2014

SG is 1.011, the yeast is probably done.

5.15.2014

taste is nice, lots of deep black currant with other berry notes. taste is still a little hot, will let this one sit for a while then oak it.

06.20.2014

added 3oz Medium French oak

07.20.2014

Tasted it, delish. racked off the oak, will let it sit for a bit longer then bottle it. Time to start another batch!

Brewlog: Blueberry Mel

From Oskaarz “You Bleu My Berries”

20 lbs blueberry honey

20 lbs frozen blueberries

32 oz blueberry juice

32 oz cherry/pomegranate juice

10g Lalvin RC-212

Go-Ferm

Fermaid-O

pectic enzyme

SG: 1.14

ABV: according to meadcalc this ends up at 17.6%. the tolerance of RC-212 is 16% so there will be a fair amount of residual sweetness.

 

06.09.2014

poured 20 lbs frozen blueberries with 2tsp pectic enzyme into a bag to thaw

06.11.2014

rehydrate yeast with Go-Ferm

mix 3 gallons water with 20 lbs honey and the 64oz of juice

pitch yeast, aerate like mad

add blueberries

cover with sanitized towel

 

06.12.2014

foam is forming due to the beginning of the lag phase. Aerated and dosed it with 9g Fermaid-O.

 

06.14.2014

added another 20g Fermaid-O

06.15.2014

I think my calculations were off – for 200ppm Yan I’ll need close to 100 grams of straight Fermaid-O. Yikes.

added another 20 grams which brings the total to 40.

06.16.2014

added another 60 grams, bringing the total to 100 grams of Fermaid-O.

06.20.2014

SG is 1.018 – it’s not dropping as fast as I’d expected, but it tastes good – sweet and tart.

06.23.2014

SG is 1.005 – much better. tastes hot and has a weird bitter note, adding some more Fermaid.

07.012014

SG is .995 and still burping. I’d have thought this would finish higher, interesting.

07.13.2014

SG is still .995

I think the massive nutrient schedule has thrown the taste, now there’s a mineral saltiness to it. Not sure how to make that go away, time for Google.

 

8.1.2014

I massively miscalculated the amount of nutrients needed, to fix I pitched another 6-gallon batch of Blueberry Mel with K1-V1116, one of the killer yeasts. Didn’t have blueberry honey so I used Costco’s Clover with another 20 lbs of frozen blueberries. Dang, only 10lbs left for secondary now.

After primary started, I added in the original batch and the fruit. It fermented dry in about a week, took out the fruit and racked to 5 gallon carboys. Tastes much more like I expected, only it’s really hot – I have no idea how to measure the ABV but it’s higher than 14%, that’s for sure. It’ll take some Medium French/Medium Hungarian oak and some aging but this batch should be ready for secondary fruit in about a year.

2014-09-04 11.58.54

 

 

 

 

 

 

 

 

 

 

 

Brewlog: Wildflower Traditional

This is a 6-gallon batch to test various oak types and toast levels.
16lbs wildflower honey
2 lbs buckwheat honey
10g D-47
Go-Ferm
Fermaid-K, DAP
1.31.2014
mix must
rehydrate yeast with Go-Ferm
cover with sanitized towel
aerate vigorously several times daily
2.1.2014
added 1.5 tsp Fermaid, .5 tsp DAP
2.5.2014
SG 1.1
aded 1 tsp Fermaid
moved to carboy
2.21.2014
SG 1.06
5.29.2014
SG 1.000
it’s starting to clear, fermentation is done. probably time to rack into 1-gallon bottles and start the oak.
samples will be medium toast American, heavy toast American, medium toast French, heavy toast French, medium toast Hungarian.
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2.21.2014
took 1 gallon, added 2oz Med Toast American Oak from a gallon of  Oaked Manhattan I made a while back.
6.1.2014
split into 4 batches – 1gal with 2 oz Med Toast American oak, 1gal with 2 oz Heavy Toast American oak, 1gal with Med Toast French oak, and the remainder with 5lbs of pitted pluots.